Go Back
sheet pan quesadillas chicken

sheet pan quesadillas chicken

These sheet pan quesadillas are a convenient and delicious way to enjoy a classic Mexican dish. Loaded with seasoned chicken, cheese, and vegetables, they are baked to perfection for a crispy exterior and gooey interior. Perfect for parties or quick weeknight dinners!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 450 kcal

Equipment

  • 1 sheet pan (18x13 inch)
  • 1 mixing bowl
  • 1 baking spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board

Ingredients
  

  • 2 cups cooked chicken breast, shredded You can use a rotisserie chicken instead of cooking the chicken from scratch to save time.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded cheese (cheddar or Monterey Jack)
  • 1 cup bell peppers, diced (any color) Feel free to customize the ingredients by adding black beans, corn, or other vegetables you like.
  • 1 cup red onion, diced
  • 8 large flour tortillas
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)
  • Sour cream and salsa for serving (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and lightly grease the sheet pan with olive oil.
  • In a mixing bowl, combine the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Mix well to evenly coat the chicken with spices.
  • On the greased sheet pan, place 4 flour tortillas, and evenly spread the chicken mixture on top of each tortilla, leaving a small border around the edges.
  • Layer the diced bell peppers and red onion over the chicken, then sprinkle the shredded cheese evenly across the top.
  • Place the remaining 4 flour tortillas on top, gently pressing down to create a layered quesadilla.
  • Brush the tops of the stacked quesadillas with a little olive oil to help them brown nicely.
  • Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted.
  • Remove from the oven, let cool for a few minutes, then cut into wedges with a sharp knife.
  • Serve warm with sour cream, salsa, and fresh cilantro, if desired.

Notes

Feel free to customize the ingredients by adding black beans, corn, or other vegetables you like.
You can use a rotisserie chicken instead of cooking the chicken from scratch to save time.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.